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About Pedone Pinsa

Pinsa gets its name from “pinsere,” meaning “to press,” and was deemed so delicious, even the gods craved this crisp, airy crust. The careful practice of hand-pressing pinsa dough further enriches the flavor profile as it ensures the gases created during the fermentation process are preserved. This also lends to pinsa’s supple, cloud-like structure, creating a product that, while practically weightless, is packed with flavor. There are several elements that make pinsa so divine, the first of which is its revolutionary blend of non-GMO flours: soy, rice, sourdough, and zero wheat flour. When combined with up to 80% hydration for high digestibility, these ingredients create a vegan, gluten-friendly pizza crust that’s soft on the inside, crisp on the outside, and simply irresistible. Health-conscious foodies rejoice with a fresh, Roman-style pizza that has been engineered for easy digestibility. It starts with a non-GMO blend of rice, soy, sourdough, and zero wheat flours This recipe, combined with high hydration levels and a long fermentation process (48-72 hours) results in a wonderfully light crust. Pinsa is engineered to be an upgrade to traditional pizza. The father of pinsa himself, culinary expert Corrado di Marco, designed his pinsa dough to endure a 48 to 72-hour fermentation process. This process is integral to creating pinsa’s dynamic flavor profile, making it an important part of the dish rather than a vehicle for toppings. Not only has this artisanal crust stood the test of time, it has crossed continents to enchant American palates. Trusted by the legendary Di Marco family, Chef Carlo Pedone is pleased to reintroduce this revolutionary product to the U.S. market with Pinsa Romana America. Designed to deliver dynamic flavor and easy digestibility in every bite, pinsa is healthier, tastier, and better than traditional pizza. Contact us to learn how you can start sharing this incredible product with food-lovers across the United States!

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